-SPONGE-
2 tb Active dry yeast
2 fl Warm water
8 oz Unbleached all-purpose or
-bread flour
3 tb Honey or sugar
16 fl Milk at room temperature
-DOUGH-
6 oz Walnuts
4 fl Walnut oil
1 tb Salt
12 oz Unbleached all-purpose or
-bread flour
1. To prepare the sponge: in a large bowl, whisk together the yeast,
water, flour, honey or sugar and milk. Beat hard until smooth and
creamy. Cover loosely with plastic wrap and let rest at room
temperature for about 1 hour, or until bubbly.
2. Meanwhile, preheat the oven to 180C/135F/Gas Mark 4. Chop the
walnuts and spread them evenly on a baking sheet. Bake until lightly
toasted, about 8 minutes. Allow to cool.
3. Add the oil, salt and 4oz / 125g of the flour to the sponge and
stir with a wooden spoon to combine. Add the walnuts and the
remaining flour 2oz / 60g at a time until a soft shaggy dough is
formed that clears the sides of the bowl.
4. Turn the dough out onto a lightly floured work surface and gently
knead until smooth and springy, about 3 minutes, adding 1tbsp of
flour as necessary to prevent sticking. Push any walnuts that fall
out back into the dough. This dough should be moist and soft, yet
hold its own shape. Place in a greased deep container and turn once
to coat the top. Cover with plastic wrap and let rise at room
temperature until doubled in bulk, about 1 1/2 to 2 hours.
5. Gently turn the dough out onto the work surface and divide into 2
or 3 equal portions. Shape into round or standard loaves. Place on a
greased or parchment lined baking sheet or in greased loaf pans.
Cover loosely with plastic wrap and let stand at room temperature to
rise until double, about 45 minutes. Twenty minutes before baking,
preheat the oven to 190C/375F/Gas Mark 5.
6. Bake on the centre rack of the preheated oven for about 35 to 40
minutes, or until brown and hollow sounding when tapped. Cool
completely on a rack before slicing.
Yields
1 servings